Abstract
As a crop that is rich in oligosaccharides, Jerusalem artichoke is considered one of the most promising plants for production because of its ability to survive in marginal lands, strong resistance to biotic and abiotic stresses, ease of conversion into biofuels, and use for food consumption. In the present study, the effects of propagule size on tuberous rhizome production and the physicochemical characteristics of Jerusalem artichoke were evaluated. Five propagule sizes of tuberous rhizome, 10 g (T1), 30 g (T2), 50 g (T3), 70 g (T4), and 90 g (T5), were used in a completely randomized experiment with 5 replicates and 11 plants per replicate. Harvesting was carried out 164 days after planting. The results showed that T1 resulted in the lowest emergence rate, number of tuberous rhizomes and aboveground fresh weight per plant of all the treatments. However, there was no significant difference among treatments in the tuberous rhizome dry weight, pH, titratable acidity, Brix, or reducing sugar. Propagule with tuberous rhizome of 30-50 g is recommended to achieve a high emergence rate and yield.
Highlights
Jerusalem artichoke (Helianthus tuberosus L.) is a perennial plant that originated in North America and belongs to the Asteraceae family (Brezeanu et al, 2016)
It was found that the aboveground fresh weight (AGFW) and tuberous rhizome fresh weight per plant (TRFW) were influenced significantly by the size of the Jerusalem artichoke propagule (Table 2), while there was no significant difference between the treatments for tuberous rhizome dry weight (TRDW) or its dry matter in percentage (TRDMP), which varied from 21,6% to 24,0%
T1 resulted in the lowest AGFW (47.4 g per plant) and TRFW values (104.7 g per plant) of all the treatments, while there were no significant differences among T2, T3, T4, and T5
Summary
Jerusalem artichoke (Helianthus tuberosus L.) is a perennial plant that originated in North America and belongs to the Asteraceae family (Brezeanu et al, 2016). The uses of its tuberous rhizomes are diverse, and they can be used for human and animal consumption or industrial purposes. They can be used in the manufacturing of flour, fructose syrup, and inulin (Kays and Nottingham, 2008), in the development of probiotic products (Rocha et al, 2006) and silage (Razmkhah et al, 2017), and as a biomass source for the production of fuel alcohol (Johansson et al, 2015). The phenotypic variation is very high between different varieties of Jerusalem artichoke. According to Izsáki and Kádi (2013), the Jerusalem artichoke yield can vary from 15 to 28 t ha-1 depending on the variety
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